Recipes by Saliha

Here are a couple of recipes which I have featured on my Twitter and Instagram. I have had the chance to write them out for you, so that you can enjoy them with your friends and family. I am currently working on a cookbook which will feature many more recipes for your perusal and enjoyment!

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I love using fruits in salads, plums are juicy, sweet and completely in season right now. I was inspired to make this salad after a visit to my local supermarket, where these ingredients caught my fancy. The salty halloumi cheese contrasts against the bitter leaves and sweet plums to create a fabulous taste sensation.

Halloumi cheese - one small pack

2 yellow plums

5-6 pink radishes

Half red onion, sliced into rings

Handful of fresh pomegranate

Handful of bitter leaves

Finely sliced flat leaf parsley

2 tablespoons of raspberry vinegar

2 tablespoons of olive oil

Cut the halloumi into 1cm thick rectangles and fry in a hot frying pan or griddle until they turn golden. Cut the plums and radishes into thin slices and add in the bitter leaves, halloumi and pomegranate. Dress with raspberry vinegar and olive oil. Serve immediately with a handful of chopped flat leaf parsley sprinkled over the top.

Watermelon is fantastic in the summer. It's sweet crunchy texture lends itself to the addition of salty and sweet ingredients. Every sceptic who has tried this salad has loved it! It really is a great recipe.

In my house we find it hard to finish a whole watermelon, it's the gift that keeps giving...so this recipe is a great way of making space in my fridge and using the watermelon up.

Slice the courgette and aubergine into slices and rub with olive oil and turmeric. Roast in the oven for 20 mins at 200 degrees until the veg is cooked through and charred on the edges.

Cook the Freekeh as per manufacturers instructions. Add the Freekeh to the roasted vegetables together with the chopped mint and parsley, lemon juice, honey, pomegranite molasses, fresh pomegranate seeds and feta cheese. Top with the fresh pomegranate and toasted almonds. Serve on its own or as a perfect accompaniment to roasted meats.